Roast Garlic and Gruyere Cream Soup
Victoria & Albert's
Grand Floridian Resort & Spa



1/8 cup olive oil
10 cloves of garlic
1 small onion, chopped
3 stalks of celery
1 bottom part of leek, chopped
4 cups of chicken broth
1 bottle of dark beer (6 oz.)
1 cup of heavy cream
1 cup of grated Gruyere cheese
salt & pepper to taste


Brown garlic in olive oil, add onions, celery and leeks and saute until tender. Add chicken broth, bring to boil. Reduce heat, add beer and heavy cream. Puree and add cheese. Strain and adjust seasoning with salt and pepper.